Ocean Greens by Lisette Kreischer, Hardcover, 9781615193523 | Buy online at The Nile
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Ocean Greens

Explore the World of Edible Seaweed and Sea Vegetables: A Way of Eating for Your Health and the Planet's

Author: Lisette Kreischer, Marcel Schuttelaar and North Sea Farm  

Ocean Greens
Hardcover

Seaweed is delicious, nutritious, and environmentally friendly - gold from the sea, in the words of the authors of Ocean Greens.

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Hardcover

PRODUCT INFORMATION

Summary

Seaweed is delicious, nutritious, and environmentally friendly - gold from the sea, in the words of the authors of Ocean Greens.

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Description

It's 'one of the world's most sustainable and nutritious crops' (The New Yorker) and one of 'nature's climate warriors' (Atlantic). Now, Ocean Greens is the all-in-one guide to the incredible variety of seaweeds and sea vegetables available to us to cook with, including kombu, wakame, sea parsley, sea lettuce, chlorella, dulse, marsh, sea lavender, spirulina, sea spaghetti, nori, hijki, arame, and agar.

On the cutting edge of food and sustainability, seaweeds and sea vegetables are good for both you - as they're positively overflowing with nutrients - and the planet, with the potential to drastically reduce our carbon footprint. Seaweed acts like a sponge: it absorbs sunlight and nutrients directly from the sea to grow, producing the oxygen we need to breathe in return. It's rich in protein - full of macro and micro nutrients such as amino acids, iron, and calcium, and a natural source of omega-3 and iodine. Ocean Greens introduces a variety of edible seaweed and sea vegetables - and explains what each is, its nutrient content, how to farm and harvest it, and its various taste sensations. Seaweed in many forms feature in the 50 delicious, nutritious (and all-vegan) recipes that will be irresistible to home cooks who are eager to embrace the next big cuisine: earthy & creamy sea spread, pumpkin & seaweed pancakes, polenta fries with crunchy sea lettuce and asparagus, seaweed gnocchi with spinach and caramelized cherry tomatoes, cauliflower rice with sea lavender, and chocolate chip & 'weed Cookies.

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Critic Reviews

“Press on the Dutch 'Weed Burger: ”

"You should definitely consider eating more seaweed." -- Epicurious
"This wonderful cookbook brings great information and recipes for using sea vegetables and seaweeds . . . [and] the nutritional information in the book will be invaluable. . . . Vegans and vegetarians alike will enjoy this book." -- Booklist
"An eminently useful tool for anyone thinking of trying to make their diet more plant-based. Ocean Greens is a perfect gift for vegetarian friends, or chefs who like to branch out into new food groups." -- Shelf Awareness
"This book will teach you everything you ever wanted to know about edible seaweed and sea vegetables." -- Vegetarian Journal

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About the Author

Lisette Kreischer is the author of seven books on vegan food and cooking, and living an ecofabulous way of life. She is also the cofounder of the company behind The Dutch Weed Burger, which is the subject of a documentary-length feature filmed in NYC and screened around the world. Kreischer is committed to spreading the word that plant-based food is easy, tasty, and healthy, and belongs in everybody's diet. She lives in the Netherlands.
Marcel Schuttelaar, a nutritional engineer, is the founder of the North Sea Farm Foundation, the engine behind the cultivation of seaweed in the North Sea. He lives in the Netherlands.

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Product Details

Publisher
The Experiment LLC
Published
18th October 2016
Pages
192
ISBN
9781615193523

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